Herb-Roasted Vegetable Tart with Crispy Puff Pastry
A elegant yet simple tart featuring caramelized seasonal vegetables under a golden puff pastry crust, perfect for brunch or lunch. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes layers medium, thinly sliced zucchini, thinly sliced red onion, halved cherry tomatoes into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (17.3 oz) sheet, thawed puff pastry sheet
- 1 medium, thinly sliced zucchini
- 1/2, thinly sliced red onion
- 1 cup, halved cherry tomatoes
- 2 tbsp, chopped fresh thyme
- 1 tbsp, chopped fresh rosemary
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tbsp Dijon mustard
- 1/2 cup, crumbled goat cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1 thawed puff pastry sheet on a parchment-lined baking sheet and prick all over with a fork. Bake for 12 minutes until golden and puffed.
- Step 2: While pastry bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium thinly sliced zucchini and 1/2 thinly sliced red onion, cooking for 8 minutes until tender and slightly caramelized. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Remove baked pastry from oven, spread 1 tbsp Dijon mustard evenly over the base. Arrange 1 cup halved cherry tomatoes over mustard, then top with zucchini-onion mixture. Sprinkle with 2 tbsp chopped thyme, 1 tbsp chopped rosemary, and 1/2 cup crumbled goat cheese.
- Step 4: Return tart to oven and bake for 15-18 minutes until cheese is melted and edges are golden brown.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable Tart with Crispy Puff Pastry take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Herb-Roasted Vegetable Tart with Crispy Puff Pastry?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Herb-Roasted Vegetable Tart with Crispy Puff Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Vegetable Tart with Crispy Puff Pastry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Vegetable Tart with Crispy Puff Pastry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
